Best Caprese Grilled Bread Recipes
CAPRESE GRILLED BREAD
Grilled bread with caprese toppings is a a quick and easy appetizer or side dish.
Provided by tcasa
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese.
- Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 17.9 mg, Fat 12.1 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 4 g, Sodium 495 mg, Sugar 2.5 g
FRAL'S CAPRESE SANDWICH ON GRILLED CIABATTA BREAD
In an attempt to turn a salad we saw on TV into a sandwich for a tailgate party We came up with this...Grilled garlic Ciabatta bread slathered with a garlic mayo and peppercorn mustard mixture on both top and bottom and filled with grilled balsamic eggplant slices, arugula, roasted red peppers, fresh mozzarella and fresh basil. Man that sandwich is reallly good...and good for you. Fran says you can taste every ingredient in every bite.
Provided by al.andrepont_119303
Categories Lunch/Snacks
Time 1h
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mayonnaise, peppercorn mustard (or any spicy mustard) and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate to let the flavors meld while you work on the rest of the sandwich.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
- When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly. Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese. Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.
Nutrition Facts : Calories 319.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 45.4, Sodium 556, Carbohydrate 17.4, Fiber 6.7, Sugar 8.5, Protein 16
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